- Duty of Food Employees to Wash (46.132)
- Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks.(Prior to changing gloves)
- Hair Restraints (46.152)
Food employees observed not wearing hair restraints, such as nets or hats.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Various food items observed uncovered on food prep tables in kitchen area.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on various tables and not stored in sanitizing solution in between usage to prevent the growth of bacteria.
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food. - Eggplants, cold salads, and other foods
- Food Temperature Measuring Devices Provided (46.632)
Probe thermometer not provided in facility to measure the temperatures of hot and cold foods.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Storing Clean Items (46.774)
Single-service items are not properly inverted
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The handwash sink in the kitchen and restroom areas are not supplied with employee handwash sign.
- Employee Accommodations Located to Prevent Contamination (46.963)
Observed employees bags on food rack where food items and utensils are stored.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Remove excessive food debris from the floor and floor perimeters and on floor of walk-in refrigeration unit.
|
09/21/2010 | Follow-up |
- Designation of Person in Charge (46.101)
- The certified person must be present at the establishment at all times of operation
- Duty of Food Employees to Wash (46.132)
- Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks. - Food Employee did not follow proper handwashing procedure. Soap and/or warm water not used.
- Eating, Drinking or Using Tobacco (46.151(a))
- Food Employees eating in kitchen/prep area as evidenced by observation - An open employee's beverage container was observed in a food preparation area.
- Identification of Content on Food Storage Containers (46.282)
Working bulk food ingredient storage containers are not labeled with the common name of the food.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on various tables and not stored in sanitizing solution in between usage to prevent the growth of bacteria.
- Single-Use Gloves for Only One Task (46.305(a))
Single use gloves being used for multiple tasks without being changed, or not being discarded when damaged or soiled.
- Food Storage Requirements & Prohibited Areas (46.321)
All food, food items and beverages is not stored at least 6 inches above the floor on ANSI/NSF approved racks to prevent the harborage of insects and rodents.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Spreads, meats, vegetables and other foods, potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the walk-in box and refrigeration unit, was not date marked.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food. - Eggplants, cold salads, and other foods
- Cooling, Heating, & Holding Capacities (46.611)
Food facility does not have adequate refrigeration equipment/capacity to maintain all refrigerated foods at a temperature of 41 degrees F or below in the display refrigerator.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The handwash sink in the kitchen/prpe area was blocked by miscellenous and not accesible at all times for employee use.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Clean and sanitize the interior and exterior of all food equipment to remove excessive food debris from the floor and floor perimeters.
|
05/14/2010 | Regular |
Restaurant representatives - add corrected or new information about Hummus, 3931 Walnut St, Philadelphia, PA »